Source unknown, shared By Jules Lidden, thanks Jules
3 tsp coriander seeds
3 tsp cumin seeds
4 cloves garlic
2 tsp garam masala
½ tsp chilli powder
2 tsp sweet paprika
¼ tsp cinnamon powder
½ cup (140g) natural yoghurt
1 kg chicken thigh fillets, chopped
2 tbsp white vinegar
2 tbsp tomato paste
410 g can tomato purée
(N.B. Australian tomato purée is similar to passata, NOT a concentrated tomato as it is in the UK and USA)
¾ cup (180ml) chicken stock
5 cardamom pods, bruised
300 ml cream
Add coriander seeds and cumin seeds and roast for 2 minutes at 100°C on speed 1, then mill for 2 minutes on speed 8. Remove.
Add garlic cloves and chop for 5 seconds on speed 7. Return the milled spices, and add the garam masala, chilli powder, sweet paprika, cinnamon and yoghurt, then combine for 30 seconds on speed 2. Remove and add to a bowl for marinating with the chicken. Refrigerate for 3 hours or overnight.
Add butter and melt for 3 minutes at 100°C on speed 1. Add the white vinegar, tomato paste, tomato puree, chicken stock and cardamom pods and combine for 1 minute on speed 3.
Add the chicken and cook for 30 minutes at 100°C on Reverse + Speed Soft.
Add the cream and cook for 1 minute at 100°C on Reverse + Speed Soft.
Serve with basmati or jasmine rice.